Oxidative stability of a Cod-canola oil model system: Effect of order of addition of tocopherol and canola oil to washed, minced Cod muscle

被引：3
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作者：
Massachusetts Agricultural Experiment Station, Department of Food Science, University of Massachusetts/Amherst, P.O. Box 7128, Gloucester, MA 01930, United States [1 ]
不详 [2 ]
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来源：
J Aquat Food Prod Technol | 2006年 / 2卷 / 37-45期
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D O I：
10.1300/J030v15n02_04
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摘要：
The oxidative stability of a cod muscle-canola oil model system as affected by the order of tocopherol and canola oil addition to the cod muscle was studied. Oxidation was monitored by the measurement of TBARS and sensory score. The addition of tocopherol to the cod muscle before oil addition significantly (p less than or equal 0.01) increased the oxidative stability of the model system compared to the reverse order of addition. Irrespective of the order of tocopherol and canola oil addition, 300 ppm tocopherol significantly increased (p less than or equal 0.01) the oxidative stability of the model system compared to 100 ppm tocopherol. © 2006 by The Haworth Press, Inc. All rights reserved.
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